CORNMEAL-CRUSTED CHICKEN WITH TOASTED CORN SALSA

To easily determine when the chicken breasts are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 2

Ingredients

For salsa

3	Tbsp.	extra-virgin olive oil
1/4	cup	packed fresh coriander sprigs, washed well, spun dry
2	Tbsp.	fresh lime juice (from about 1 lime)
1	clove	garlic, minced and mashed to a paste with a pinch of salt
2	cups	fresh corn (cut from about 4 ears) chopped fine
1	cup	diced peeled mango
1	cup	diced drained bottled pickled beets
1/4	cup	finely chopped scallions

For chicken

1		whole skinless boneless chicken breast (about 3/4 pound), halved
1/4	cup	yellow cornmeal
1/4	tsp.	paprika
1/4	tsp.	cayenne
2	tsp.	unsalted butter

Steps for Preparation

Make salsa:

1. In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste.

2. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 4 minutes.

3. Add corn and remaining salsa ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients.)

   Make chicken:

4. Pat chicken dry and season with salt and pepper.

5. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides.

6. In skillet heat butter over moderately high heat until foam subsides and sauté chicken until golden and, about 5 minutes on each side. Check each breast for doneness using the Cook'd Right^® Sensor. To check for doneness:

   a) Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.

   b) Remove sensor tip and check color.

   c) Continue checking with the same sensor until done.

   d) Discard sensor when finished.

   e) Chicken breast is done when tip of sensor is fully orange.

7. Serve chicken with salsa.